Oh, this old recipe?
We got some nice salmon going on. A complimentary side of asparagus. Salad. It’s all pretty standard I guess.
But to me – this recipe is quite possibly the most divine example of how cooking simple ingredients in the most easy, fuss free way can result in something oh-SO wonderful.
This is a total fail-safe recipe that makes a mean breakfast, brunch, lunch or dinner option that instantly injects a whole lot of spring freshness on to your plate: Something that I think is highly appreciated by many after making it through a long winter of going in on all the carbs.
So foodies, you better rejoice! We have finally hit that much anticipated time of year where we are ready to welcome in those lighter seasonal salads that are just as satisfying as they are lip smacking tasty – and how could one possibly go wrong with the classic combo of salmon and asparagus?
Ahh, le asparagus. How I have truly missed you!
Now that we can easily get our hands on British asparagus, I’d say that it definitely justifies my intention of cramming in those green spears of deliciousness on to my plate all day every day through out the rest of spring, no? And I don’t just love them for their flawless ability to amp up – well – pretty much any meal savoury meal, but also because of the fact that they are a prebiotic rich food – which basically means they can help feed the friendly bacteria in the gut.
Wait, a vegetable that tastes insane, is easy as hell to prepare and promotes a happy gut? I’ll take all the bundles ya got!
Roasting the asparagus in a dish with the salmon, garlic and lemon brings out all the flavours whilst keeping that sweet crunch – and the addition of fresh peppery greens (watercress is the ONE!), creamy avocado (uh, manditory) and zesty pea mash work like the ultimate dream to put a spring in to your step, whatever time of day.
I hope you enjoy, my loves!
- 1 fillet wild salmon
- 5 asparagus spears
- 1 lemon
- 1 clove garlic, minced
- 1 tsp fresh rosemary, finely chopped (or ½tsp dried rosemary)
- salt and pepper
- 1 large handful watercress
- ½ avocado
- ½ cup frozen peas
- 1 tsp fresh herbs, chopped
- extra virgin olive oil, to dress
- Preheat the oven to 180 degrees. Line a baking dish with parchment paper and lay in the asparagus and salmon fillet.
- Drizzle some oil and lemon juice on top and season with plenty of salt and pepper before patting the garlic and rosemary on top of the salmon. Roast in the oven for 15-20 minutes, depending on the size of the salmon.
- Meanwhile lightly steam the peas and blend up in a small dish with 1tbsp lemon juice, the herbs, salt and pepper.
- Serve on a plate with the watercress, avocado, asparagus and salmon, dress with some olive oil, season to taste and dig the hell in!